José Pizarro’s recipe for spiced crab croquetas
Spain’s favourite staple snack gets a delicate and indulgent seafood makeover
Croquetas have always been part of my life, and my favourites have always been my mum Isabel’s hake croquetas. That’s really where it all started for me: simple but full of flavour, the kind of thing you grow up eating without really thinking about it and then never forget. What I especially love about croquetas, however, is that they can be made from almost anything. Many people say that they rely on good leftovers, and that’s true, but they can also be made with rather more indulgent ingredients, like crab. It just goes to show quite how versatile croquetas are – and how they always go with a good glass of white rioja!
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